Risotto with Radicchio and Tomatoes

Risotto | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Risotto with Radicchio and Tomatoes

Ingredients

Water - 8 cups
Arborio rice - 1½ cups
Olive Oil - 2 tablespoons
Garlic - 1 clove
Radicchio Salad - 1 bunch
Heavy cream - ½ cup
Baking Tomatoes - 14.1 oz
Chicken Broth - ½ cup
Grated Pecorino Pepato Cheese - to taste

Step by Step guide

Step 1

In a pot over medium heat, bring the water to a boil. Add the rice and cook until tender, stirring, for about 12 minutes. Drain the water.

Step 2

In a deep skillet over medium heat, heat the olive oil. Add the finely chopped garlic and sauté for 30 seconds. Then add the thinly sliced radicchio and cook for about 2 minutes.

Step 3

Add the tomatoes with their juice and cook for about 8 minutes, stirring, until the liquid has slightly evaporated.

Step 4

Then pour in the cream and broth and simmer for another 5 minutes.

Step 5

Add the rice, reduce the heat, and cook for another 4 minutes, stirring. Season with salt and pepper. Transfer to a serving dish, sprinkle with Parmesan, and serve.